Dimsum [ 點心]
Shaomai [燒賣]
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Dimsum [ 點心]
蘿蔔糕 芋頭糕 馬蹄糕 蛋撻 煎堆 豆腐花 芒果布 甸
A beginner’s guide to Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
潮州粉 果 鍋貼 糯米雞 粥 叉燒酥 芋角 魷魚鬚 春捲 腐皮捲
Shaomai [燒賣]
Dimsum consists of small dishes that are predominently fried or steamed. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
燒賣 鹹水餃 叉燒包 上海小籠 包 鳳爪 牛肉球 排骨 叉燒 蝦餃
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Dimsum [ 點心]
Shaomai [燒賣]
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Dimsum consists of small dishes that are predominently fried or steamed. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, mushroom and wood ear fungus — and sometimes meat are rolled inside a thin flour skin and deep fried.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Dimsum [ 點心]
Shaomai [燒賣]
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Dimsum consists of small dishes that are predominently fried or steamed. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, and chinese mushrooms.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Dimsum [ 點心]
Shaomai [燒賣]
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Dimsum consists of small dishes that are predominently fried or steamed. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, and chinese mushrooms.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.
Dimsum [ 點心]
Shaomai [燒賣]
A beginners guide to the obscure world of Dimsum dining; a traditional chinese cuisine that stems back to the 1900’s from Southern China and Hong Kong.
Dimsum consists of small dishes that are predominently fried or steamed. The serving sizes are usually small and normally served as three or four pieces in one dish. It is customary to order family style, sharing dishes among all members of the dining party. Because of the small portions, people can try a wide variety of food.
Haam Sui Gaau [鹹水餃]
Char siu baau [叉燒包]
Shanghai steamed buns [上海小籠包]
Phoenix talons [鳳爪]
Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.
Savoury stuffed-dumpling, a deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.
The most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a light sugar glaze to produce a smooth golden-brown crust.
These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.
These are chicken feet, deep fried, boiled, marinated in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color.
Steamed beefball [牛肉球]
Paai Gwat [排骨]
Char Siu [叉燒]
Shrimp Dumpling [蝦餃]
Chiu-chao style dumplings [潮州粉果]
Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.
Steamed spare ribs with douchi or fermented black beans and sliced chilli.
Spare ribs that are roasted red.
A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.
A dumpling that contains peanuts, garlic, chives, pork, dried shrimp and Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour. It is usually served with a small dish of chilli oil.
Jiaozi [鍋貼]
Lotus leaf rice [糯米雞]
Congee [粥]
Char Siu Sou [叉燒酥]
Taro dumpling [芋角]
Northern Chinese style of dumpling with pork and cabbage filling.
Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and either pork or chicken. These ingredients are steamed allowing the flavour of the leaf to infuse with the ingredients inside.
A thick, sticky rice porridge served with different savory items such as pork or chicken.
A flaky pastry filled with Char Siu (spare ribs that are roasted red) inside.
Taro dumpling (芋角 wu gok): This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.
Crispy fried squid [魷魚鬚]
Spring roll [春捲]
Tofu skin roll [腐皮捲]
Turnip cake [蘿蔔糕]
Taro cake [芋頭糕]
Battered squid and deep fried. A variation of this dish may be prepared with a salt and pepper mix. In some dim sum restaurants, octopus is used instead of squid.
A roll consisting of various types of vegetables — such as sliced carrot, cabbage, and chinese mushrooms.
A roll made of Tofu skin, often accompanied with a selection of sauces.
Cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.
Cakes made of taro that are pan fried.
Water chestnut cake [馬蹄糕]
Egg tart [蛋撻]
Matuan [煎堆]
Dou fu fa [豆腐花]
Mango pudding [芒果布甸]
Cakes made of water chestnut. It is mostly see-through and clear. Some restaurants also serve a variation of water chestnut cake made with bamboo juice.
Composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked.
A chewy dough filled with red bean paste, rolled in sesame seeds, and deep fried.
A dessert consisting of silky tofu served with a sweet ginger or jasmine flavored syrup.
A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping of evaporated milk.